Home » Modèles » After use cleaning schedule

After use cleaning schedule
This cleaning schedule checklist is specially designed for Butchery business owners. With an after-use cleaning schedule template, the food business owner can make sure that the strict cleaning schedules are being followed by the food handling staff in regards to food safety.

Watch How
The Template Work

Watch How
The Template Work

Why you Should Use This Template?

One of the least-known but most important parts of a butcher’s craft is maintaining cleanliness in their workspace. There are key areas that often get overlooked, such as the washing and sterilizing of countertops or floors if they have become soiled with blood, liquids, or any other food substances. It is also necessary to sanitize cutting boards or surfaces where pieces were cut away from the animal carcass before turning them into cuts for sale. It is also paramount to safely dispose of infectious materials such as gut sacks and meat that has been dice. Therefore, an after-use cleaning schedule will help in sustaining the cleanliness of the overlooked spaces. As a result, will increase the profitability through professional standards of service while maintaining safe practices.


Always on track
This checklist will help in tracking the cleaning schedule followed by the staff after each shift


Always on time
Create a checklist and schedule it for your staff to follow


Always compliant
Generate inspection-ready reports and analytics

How this Template Works

After use cleaning schedule
Butchery is an industry that requires a lot of cleaning and upkeep. Therefore, an after-use cleaning schedule will make sure that all the equipment and space around stays sanitary while reducing the risk of foodborne illness in order to ensure food safety.

Every butchery shop requires a clean and hygiene environment as a messy shop can have a direct impact on the brand image. In other words, a dirty food establishment will have a negative effect on sales as well. And can even lead to health issues such as the spread of germs from raw meat products. This blog post discusses how an after-use cleaning schedule template can help in maintaining a clean environment for both the staff and customers.

This template will help the workers in keeping all the appliances in good working order and clean all the time. Also, ensure that the production line runs as smoothly as possible. As a result, will protect the food business from food safety issues that can damage their reputation. Hence, an after-use cleaning schedule template is a document that helps the staff members in keeping their after-use cleaning task organized.

Must have checks for an after-use cleaning schedule are listed below-

  • Methods and precautions used for cleaning must be explained properly
  • Check whether the fryers are clean or not
  • Brush the grill accurately
  • Empty sanitizing buckets
  • Wash meat and cheese slicer after each use
  • Cover all bins in a reach-in cooler with plastic wrap
  • Wash floor mats
  • Sweep and mop the kitchen floor, walk-in refrigerator
  • Put all cleaning rags in dirty laundry
  • Put all aprons and chefs coats in the laundry (not with cleaning rags)
  • Wash and sanitize all surfaces (cutting boards, reach-in, line, prep tables)
  • Empty steam table and clean

To conclude, this cleaning checklist is essential for maintaining hygiene at the workplace during meat processing by reducing levels of surface bacteria (spoilage) left on a knife blade as well as killing airborne microorganisms when exposed to air while rinsing off a blade. Hence, an after-use cleaning schedule template will help in preventing the health hazards that can occur by not following these procedures properly, such as cross-contamination and other types of pathogens spreading around.

  • Easy to use
  • Created by industry experts
  • Exportable report in PDF, CSV and Excel
  • Fully-customizable and 100% approved

Other useful templates

Cleaning Schedule

Absolutely necessary to maintain your facilities in good condition and ready for flash inspections

Delivery record

Paramount for food traceability and accountability

Temperature logs

This is key to storing food at the right temperature, avoid food waste and comply with the law

Pin It on Pinterest

Share This